Raspberry Cream Cake {ModBak}

In last week’s Modern Baker Mondays post, I recounted my first successful attempt at making a classic génoise.

And I promised that if you came back this week, you’d see what became of this wonderful cake layer. Obviously, a cake this beautiful had to be destined for something equally stunning. So I used it to make this show-stopping raspberry cream cake.

This is a special cake for a special occasion. Who wouldn’t feel great about being presented with a cake like this for a birthday or anniversary? It’s just enough work to make it a cake worth saving for a special occasion; but not so much that you should be intimidated about making it. In fact, once you have your génoise prepared, most of the work is behind you.

This cake derives its raspberry flavor from three components: raspberry moistening syrup (which is just a simple syrup with a little framboise stirred into it), seedless raspberry jam, and raspberry buttercream.

This is a classic buttercream with a raspberry purée (seeded raspberries cooked down to a jelly-like consistency) and more framboise added to it. Once you’ve made the génoise, syrup, and buttercream, it’s just a matter of assembling the cake.

I began by cutting the génoise into three layers.

I inverted the top layer onto a tart pan bottom, then brushed it with the raspberry syrup.

I spread some raspberry jam on the layer.

Then I topped it with buttercream.

I repeated these steps with the second layer, then inverted what had originally been the bottom layer on top.

I finished the cake with buttercream, then pressed sliced almonds on the sides of the cake. Finally, I topped everything with some sugared black raspberries.

This cake was amazing! The génoise was light and airy, and the raspberry flavor permeated the entire cake yet was somehow delicate and almost understated. We enjoyed this cake for dessert the day it was made and over the next several days, as it held up really well.

This is definitely not a weeknight cake, but it’s not so complex that you should be afraid to try it. The “wow” factor definitely exceeds the amount of work it takes to make, making this a great cake for any special occasion.

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4 Comments

  1. Abby said,

    August 20, 2012 at 9:49 pm

    Yes, please!! If only hubby would tolerate raspberries in the house. Harrumph. That is a stunning cake, and I’m so impressed with the height of the genoise!

    • gaaarp said,

      August 21, 2012 at 9:49 pm

      You could always make a mini version of this cake. Or make a big one and keep it all for yourself!

  2. Kayte said,

    August 20, 2012 at 11:50 am

    I made this for my birthday in April and I think it is destined to be next April’s birthday cake as well. Like you said, several steps but none of them difficult or time consuming, rather fun to put it all together. And. It. Was. Delicious. Yours looks lovely with those berries parked on top.

    • gaaarp said,

      August 20, 2012 at 5:30 pm

      Thanks. My cake decorating skills leave something to be desired, but it tasted great.


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